Herb-Stuffed Grilled Flank Steak

 

3

tablespoons dry red wine

3

tablespoons olive oil

1

tablespoon fresh lemon juice

1

teaspoon beef-flavor instant bouillon

1

large clove garlic, minced

1

beef flank steak (2 lb)

3

tablespoons olive oil

1/4

cup finely chopped onion (1/2 medium)

3

cloves garlic, thinly sliced

2

tablespoons chopped fresh parsley

2

tablespoons Progresso® plain bread crumbs

1

teaspoon grated lemon peel

• 1 In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
• 2 In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
• 3 Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
• 4 Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.